Vegan Red Velvet Cupcakes (Gluten Free and Sugar Free options)
Fluffy, moist, and slathered with a luxurious cream cheese frosting, these cupcakes are absolutely addicting. Plus they are made in one-bowl, are fully vegan, and easily can be made gluten free AND sugar free!
Ingredients
Cupcake Recipe
- 1 2/3 cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 3 tbsp unsweetened cocoa powder
- ¾ cup + 2 tbsp granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup non-dairy milk
- ¼ cup + 3 tbsp neutral oil
- 2 tbsp unsweetened applesauce
- 2 tsp vanilla extract
- 1 tsp red food coloring gel
Cream Cheese Frosting Ingredients
- ½ cup vegan butter
- 8oz vegan cream cheese
- 1 tsp vanilla extract
- 4 cups powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar
- pinch of salt optional
- ½ - 1 cup cornstarch optional if you want thicker frosting but don’t want to keep adding sugar
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, mix together the gluten free flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. Then add in non-dairy milk, neutral oil, unsweetened applesauce, vanilla extract, and red food coloring gel. Mix together until just combined.
- Fill each of the liners evenly with the batter, filling them around 2/3 of the way. Bake for 20-24 minutes (my sweet spot is just around 22), then remove from the oven. Let the cupcakes cool in the tin for 5-10 minutes before removing from the pan to cool entirely before frosting.
- To make the frosting, add the vegan butter, vegan cream cheese, and vanilla extract to a bowl and mix first for a minute or two using a hand mixer or stand mixer. Then add in the powdered sugar one cup at a time. You can add a pinch of salt to taste. Also as I note above, if you want a thicker frosting but don’t want to keep adding more and more sweetness to it, you can use some cornstarch to get your desired consistency. Once the frosting is ready and the cupcakes are cooled, pipe or spoon the frosting generously over the top of each.
- Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 12 cupcakes
Serving size: 1 cupcake
Per serving amounts: (note - this does not account for frosting)- Calories - 207
- Grams of fat - 8.8
- Grams of carbs - 30.4
- Grams of protein - 2.4
Tried this recipe?Let us know how it was!